Let us tell you about the national dishes of Turkey, which is a must-try for every tourist.
The cuisine of any country embodies a whole philosophy that not everyone can grasp. It's a culinary ritual that unfolds over several hours and includes the art of beautifully setting the table. Turkish cuisine is no exception.
Features of Turkish cuisine
It can be defined as a fusion of the best dishes from the traditional cuisine of Islamic countries, complemented by flavours from the Caucasus and the Balkans. Yet, it has its own distinctiveness and cooking techniques.
Many dishes are prepared over an open fire, like a mangal or a spit, which imparts a unique smoky flavor. The judicious use of spices enhances the taste profiles.
Breakfast in Turkey is a true feast and shouldn't be missed. Known as "Turkish breakfast," it features a delightful morning spread: olives, toasts, grilled sausages, homemade cheese, scrambled eggs, and occasionally vegetables, preserves, all accompanied by endless cups of tea.
Given that Turkey is a Muslim country with its own customs and rules, remember that pork is banned here.
Things to try in Turkey
Tasting first courses
If someone offers you to "drink soup" somewhere, don't be too surprised. Yes, that's how they consume it here, by sipping it. Turkish soup is quite different from what we're used to preparing at home. It's a pureed concoction of ingredients. Among the Turkish soups, you should try the following.
Lentil soup
Lentils hold a special place in the hearts of Turks. They are used as the main ingredient in the national soup, which has become the country's signature dish. The soup can be optionally garnished with carrots, potatoes, and onions. It's generously seasoned with red pepper and lightly drizzled with lemon juice at the end.
Shifa Çorbası
This soup is often referred to as a healing potion. It's frequently consumed during cold weather to prevent illnesses or simply to warm up. The main components of çorba include red onions, carrots, green celery stalks, lentils, fresh parsley, and ground black and red peppers.
red onion;
carrot;
green stalk of celery;
lentils;
fresh parsley;
black and red ground peppers.
Tarkhana milk soup
This dish combines unusual dried products - onions with tomatoes, red peppers, as well as a yogurt-flour mixture. Finally, finely chopped garlic cloves and a piece of oil for flavor, as well as tomato paste to taste, are thrown into the pan.
Meat dishes
Kebab
The Turks came up with many variations of this meat dish. Here are some of the most popular ones:
Doner kebab. First, the meat is grilled over a fire and then thinly sliced. The slices are then wrapped with onions, diced tomatoes, and salad leaves. Everything is generously seasoned, topped with sauce, and wrapped in lavash bread.
Adana Kebab. The ground meat is grilled on a barbecue and served with a side of diced vegetables, boiled rice, a handful of herbs, and lavash bread.
Iskander kebab. Thinly grilled meat slices are combined with fresh vegetable slices and a handful of herbs. The dish is served with lavash bread and a delicious yogurt-tomato sauce.
Pilaf
The local pilaf differs from our version. Turks simply cook white rice in water, sometimes in chicken broth, with a drizzle of oil. Interestingly, it's not always served with meat. Often, chickpeas, various vegetables, or fine vermicelli are added. The meat is separately sautéed with onions and served on a separate plate.
Kokoreç
The dish belongs to non-standard Turkish cuisine. Therefore, once visiting the country, you must definitely try it. Kokoreç consists of the offal of young lambs, stuffed into the animal's intestine. It is then fried until it forms a crispy crust and sliced into small pieces on top of a crunchy bun.
Sucuk
The famous Turkish sausage is made from lamb or beef meat, the meat delicacy is simply dried without pre-cooking or smoking. The product is generously sprinkled with spices. Interestingly, sucuk is not consumed raw but only after frying in a pan. It pairs well with eggs or bread for a delicious combination.
Fish dishes
Considering the fact that Turkey is a maritime nation, bordered by the salt waters of the Black Sea, Mediterranean Sea, Aegean Sea, and the Sea of Marmara, it's quite logical that incredible seafood delicacies are prepared here.
Mussels
While vacationing here, be sure to try mussels. Large shells are filled with rice and mussel fillets seasoned with spices. Before consuming, squeeze some lemon juice over them.
Balık Ekmek
Essentially, it's a simple Essentially, it's a simple bread with fish, but oh, how delicious! Grilled fillets of dorado or sea bass are placed on a baguette with onions, tomatoes, and salad. Don't forget to squeeze some lemon juice over it., but oh, how delicious! Grilled fillets of dorado or sea bass are placed on a baguette with onions, tomatoes, and salad. Don't forget to squeeze some lemon juice over it.
Anchovies
Turkish anchovies will melt the heart of even the most discerning gourmet. They are fried on high heat in a crispy batter and served on a plate. The fish is garnished with herbs, onions, and lemon wedges on top.
Vegetable dishes
Turkish chefs don't limit themselves to meat and fish. They make use of a variety of vegetables, creating dishes that are vibrant and delicious at the same time.
Dolma
One could say that this dish is the country's signature. It is similar to traditional stuffed cabbage rolls and Greek sarma. Various vegetables and cooked rice are wrapped in grape leaves.
Imam Bayaldy
Vegetarians will truly appreciate the baked eggplants filled with a juicy mixture of green peppers, onions, garlic, herbs, and tomatoes. The dish is generously topped with tomato paste and spices. Imam Bayildi is typically enjoyed with yogurt and bread.
Savoury baked goods
They complement any dish perfectly. In restaurants, they are served to the table free of charge. The variety is simply astounding, ranging from lavash and flatbreads to different types of bread and rolls.
Simit
This fluffy sesame-covered bread is commonly enjoyed in the morning, often accompanied by cheese, sausages, and various vegetables. Simit has become a national baked treat, so every tourist should definitely try it.
Berek
This Turkish pastry is prepared with various fillings, such as:
oily with cheese;
from puff pastry with minced meat or potatoes;
with chicken;
cottage cheese;
vegetables and potatoes.
Borek is highly recommended to try, especially as a first choice.
Pete
Pita bread, which melts in your mouth, is often served with meat or soups. It can be filled with various ingredients:
vegetables;
sausage;
cheese;
cutlets;
chicken.
Pita bread can also be enjoyed on its own as a separate dish.
Gozleme
Gozleme is a thin pastry made from phyllo dough, filled with ingredients such as cottage cheese, cheese, ground meat, or potato. It is then cooked on a griddle brushed with oil. It pairs well with salad leaves and fresh vegetables.
Meze (snacks)
Hummus
The consistency is similar to pâté, hummus is made with ingredients such as chickpeas and tahini paste, which is derived from sesame seeds. It is generously drizzled with olive oil, sprinkled with lemon juice, and garnished with a few cloves of garlic. Hummus is typically enjoyed as a cold dish.
Haydari
This appetizer resembles a thick sauce made from white cheese, yogurt, and a drizzle of olive oil. It is flavored with a couple of cloves of garlic, walnuts, and mint leaves. Haydari pairs well with fresh bread or as a sauce for meat and vegetable dishes.
Acili Ezme
This sauce is made from several cloves of garlic, tomatoes, peppers, lemon juice, onions, and tomato paste. It has a spicy flavour and is often used as a spread for bread or as a topping for meat.
Piyaz
In Turkey, they love to experiment with ingredients, and Piyaz is no exception. It is quickly prepared by mixing the following components:
eggs;
beans;
olives;
red onion;
a bunch of greens;
tomatoes.
Everything is seasoned with olive oil and tahini. The taste is quite unique, but it's definitely worth a try.
Sweets
Getting acquainted with the country should start with desserts. Sweet delicacies are made from dough and topped with sweet honey or sugar syrups. The leaders among them are:
Lokum
This sweet treat made from sugar syrup appeared a couple of centuries ago. At that time, the palace chefs of the sultan worked on creating a new dessert with pink petals. Thus, lokum was born. Modern confectioners add various nuts and coconut flakes to it.
The cost of 1 kg of Turkish delight is 8-11 USD.
Lokma
These deep-fried sweet balls are drizzled with honey or sugar syrup. They turn out very sweet.
Lokma costs 6-8 USD.
Baklava
Baklava is considered the most popular local dessert, made from thin layers of filo pastry. Each dried sheet is carefully soaked in a syrup made of liquid honey and generously sprinkled with various nuts. Baklava is sold on every corner, but the freshest ones can be found in pastry shops where they are sold by weight.
The cost of 1 kg is 16-19 USD.
Drinks
Coffee
The locals prefer to drink finely ground coffee. It is brewed in a cezve (Turkish coffee pot) and served in small cups. It is customary to drink a glass of cool water afterwards to cleanse the palate from the bitterness.
Tea
Aromatic and strong tea is like a mantra for the local population - they drink it very frequently. They only recognize teas of their own production. For brewing the black tea, a special two-tiered teapot is used. The top compartment holds the tea leaves, while hot water is poured into the bottom compartment.
The teapot is placed on the stove for about half an hour. The hot brewed tea is poured into small tulip-shaped glasses. Interestingly, a Turk can easily drink a minimum of 5 cups of this invigorating beverage at once.
Ayran
This yoghurt-based beverage is usually enjoyed during lunch and dinner. It is made by gradually adding water and salt to yoghurt. The locals appreciate the drink with a frothy layer on top.
Şarap
Turkish wines are produced from the finest varieties of red, white, and rosé grapes. Keep in mind that in the country, only dry wines are consumed, and they are of high quality from brands like "Kayra," "Sevilen Premium," and "Doluca."
Raki
This locally produced spirit is made from anise. It has a distinct herbal flavor and a high alcohol content of around 40-50%. It is customary to dilute it with water before consumption, which turns the raki milky white. It is enjoyed in small sips, often accompanied by spicy food.
When visiting a new country, be sure to try its national dishes. Only by doing so can you truly experience it from within and familiarize yourself with the culture of the local people.
